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Theodore W. Houk, M.D.
JAMA. 1960;172(13):1387. doi:10.1001/jama.1960.63020130004011a.
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Because of the widespread use of diets low in saturated fats, many patients are restricted to the use of skim milk as a substitute for whole milk. Many of these same patients are instructed to take vegetable oil as a substitute for animal fat. The following recipe for a vegetable-oil milk was devised to meet the foregoing requirements and to provide the satiety value of a palatable whole milk.

Materials and Method  Five and one-half cups of cold water, 2 cups of powdered skim milk, 2⅓ oz. of vegetable oil, e. g., corn oil, cottonseed oil, or peanut oil, and between 4 and 13 drops of butter flavor, depending on individual preference, will make 1½ qt. of "milk." Place the cold water in a 2-qt., narrow-mouthed fruit jar. Stir in the powdered skim milk. Add the oil and butter flavor. Attach the beater head of a high-speed electric blender to


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